To serve the 620 guests, the dinner preparation required a team of 23 chefs and pastry chefs, with 14 chefs present on site during the event. As well, 70 servers, 16 bus-persons, eight maître d’s, 24 sommeliers and six bar captains assured top-quality service.

The Louisiana classic sandwich gets a stylish new take: Mini Duck Po'boys.

An elegant appetizer: Bacon Praline Chips.

Corn Soup, served in shot glasses, is just one delightful dish from the 2016 Daffodil Ball, which brought a taste of New Orleans to Montreal thanks to the work of Fairmont the Queen Elizabeth and Alison Silcoff Events.

A treat: 650 Blue Crab Claws. Also served: 1,800 freshly shucked oysters, 650 crayfish, 350 lobster tails and 300 Louisiana shrimps.

Classic Jambalaya with Andouille Sausage.

Grouper Crudo with Creole Spices and Fire-roasted Oysters.

Gumbo with Lobster, Shrimp and Crab.

The entree: "Big Easy" Short Ribs with Orange/Bourbon Sauce, Louisiana Grits with Mascarpone and Jalapeno, and a Bouquet of Okra and Baby Corn.

An elegant spin on bread pudding: Bananas Foster Bread Pudding with Bayou Rum Caramel Sauce. The dish featured braised banana chunks, meringue drops, caramelized pecans and multicolored spun sugar.

A gold-dusted custom-made chocolate mask also adorned the dish of all female guests. Dessert was served with a very strong café brûlot, a stylish finale for a grand New Orleans dinner. This spiced coffee with brandy and Cointreau is garnished with a clove-studded strip of orange zest.

Guests have plenty to celebrate!